Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation
Ayça Taş Tuna(Izmir Institute of Technology), Figen Tokatlı(Izmir Institute of Technology), Ingrid Aguiló‐Aguayo, Şükrü Güleç(Izmir Institute of Technology), J. Ortiz‐Solà(Institute of Agrifood Research and Technology), Banu Özen(Izmir Institute of Technology), Laura López‐Mas(Universitat Politècnica de Catalunya), Filiz Başer(Izmir Institute of Technology), Zein Kallas(Institute of Agrifood Research and Technology)
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